Page 1
Installation,
Operation, and
Part Number: 2M-W476
Rev.C
Maintenance
Instructions
Model: DO54B Standard Bake Oven
DO54R Standard Roast Oven
Lang Manufacturing
265 Hobson St.
Smithville, TN 37166
Ph: 800-264-7827 Fax: 314-781-2714
www.langworld.com 07/2019
Page 2
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.
READ, UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND
WARNINGS CONTAINED IN THIS MANUAL.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY
OTHER APPLIANCE.
POST IN A PROMINENT LOCATION
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT USER
SMELLS GAS. THIS INFORMATION SHALL BE OBTAINED BY
CONSULTING YOUR LOCAL GAS SUPPLIER. AS A MINIMUM,
TURN OFF THE GAS AND CALL YOUR GAS COMPANY AND
YOUR AUTHORIZED SERVICE AGENT. EVACUATE ALL
PERSONNEL FROM THE AREA.
WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE
INSTALLATION, OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT.
Model #: Purchased From:
Serial #: Location:
Date Purchased: Date Installed:
Purchase Order #: For Service, Call:
2
Page 3
TABLE OF CONTENTS
CHAPTER PAGE
1. TABLE OF CONTENTS ....................................................................... 3
2. READ FIRST ........................................................................................ 4
3. EQUIPMENT DESCRIPTION ............................................................... 6
4. UNPACKING ........................................................................................ 7
5. INSTALLATION .................................................................................... 8
6. INITIAL START-UP .............................................................................. 10
7. OPERATION ........................................................................................ 11
8.
CLEANING & MAINTENANCE PROCEDURES ................................. 12
9. TROUBLESHOOTING ......................................................................... 13
10. PARTS LISTS ....................................................................................... 14
11. WIRING DIAGRAMS ............................................................................ 15
3
Page 4
IMPORTANT READ FIRST IMPORTANT
CAUTION: THE OVEN WEIGHS 395 LBS. (180 KILOGRAMS).
FOR SAFE HANDLING, INSTALLER SHOULD OBTAIN
HELP AS NEEDED, OR EMPLOY APPROPRIATE
MATERIALS HANDLING EQUIPMENT (SUCH AS A
FORKLIFT, DOLLY, OR PALLET JACK) TO REMOVE
THE UNIT FROM THE SKID AND MOVE IT TO THE
PLACE OF INSTALLATION.
CAUTION: ANY STAND, COUNTER OR OTHER DEVICE ON
WHICH OVEN WILL BE LOCATED MUST BE
DESIGNED TO SUPPORT THE WEIGHT OF THE
OVEN (395 LBS.).
CAUTION: SHIPPING STRAPS ARE UNDER TENSION AND CAN
SNAP BACK WHEN CUT.
DANGER: THIS APPLIANCE MUST BE GROUNDED AT THE
TERMINAL PROVIDED. FAILURE TO GROUND THE
APPLIANCE COULD RESULT IN ELECTROCUTION
AND DEATH.
WARNING: INSTALLATION OF THE UNIT MUST BE DONE BY
PERSONNEL QUALIFIED TO WORK WITH
ELECTRICITY AND PLUMBING. IMPROPER
INSTALLATION CAN CAUSE INJURY TO
PERSONNEL AND/OR DAMAGE TO EQUIPMENT.
UNIT MUST BE INSTALLED IN ACCORDANCE WITH
ALL APPLICABLE CODES.
NOTICE: The data plate is located behind circuit breaker door
on oven. The oven voltage, wattage, serial number,
wire size, and clearance specifications are on the
data plate. This information should be carefully read
and understood before proceeding with the
installation.
NOTICE: The installation of any components such as a vent
hood, grease extractors, fire extinguisher systems,
must conform to their applicable National, State and
locally recognized installation standards.
NOTICE: During the first few hours of operation you may
notice a small amount of smoke coming from the
oven, and a faint odor from the smoke. This is
normal for a new range and will disappear after the
first few hours of use.
CAUTION: ALWAYS KEEP THE AREA NEAR THE APPLIANCE
FREE FROM COMBUSTIBLE MATERIALS.
CAUTION: KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN
AND DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY,
TO AVOID THE DANGER OF SLIPS OR FALLS.
4
Page 5
IMPORTANT READ FIRST IMPORTANT
WARNING: KEEP WATER AND SOLUTIONS OUT OF CONTROLS.
NEVER SPRAY OR HOSE CONTROL CONSOLE,
ELECTRICAL CONNECTIONS, ETC.
CAUTION: MOST CLEANERS ARE HARMFUL TO THE SKIN, EYES,
MUCOUS MEMBRANES AND CLOTHING. PRECAUTIONS
SHOULD BE TAKEN TO WEAR RUBBER GLOVES,
GOGGLES OR FACE SHIELD AND PROTECTIVE
CLOTHING. CAREFULLY READ THE WARNING AND
FOLLOW THE DIRECTIONS ON THE LABEL OF THE
CLEANER TO BE USED.
NOTICE: Service on this, or any other, Lang appliance must be
performed by qualified personnel only. Consult your
authorized service agent directory or call the factory at
314-678-6315 or visit our website
service agent nearest you.
WARNING: BOTH HIGH AND LOW VOLTAGES ARE PRESENT INSIDE
THIS APPLIANCE WHEN THE UNIT IS PLUGGED/WIRED
INTO A LIVE RECEPTACLE. BEFORE REPLACING ANY
PARTS, DISCONNECT THE UNIT FROM THE ELECTRIC
POWER SUPPLY.
CAUTION: USE OF ANY REPLACEMENT PARTS OTHER THAN
THOSE SUPPLIED BY Star OR THEIR AUTHORIZE
DISTRIB
OPERATOR AND DAMAGE TO THE EQUIPMENT AND
WILL VOID
UTORS CAN CAUSE BODILY INJU
ALL WARRANTIES.
www.langworld.com, for the
D
RY TO THE
5
Page 6
EQUIPMENT DESCRIPTION
Lang Model: DO54B & DO54R
Double Bake Oven Range
Exterior
Bake oven (Model: DO54B)
The oven dimensions are 20” (50.8cm) High, 36” (91.5cm) Deep, and 54”
(137cm) Wide.
The Sides, Bottom, and Rear wall are constructed stainless steel.
The bake oven has an 8” opening.
Roast oven (Model: DO54R)
The oven dimensions are 20” (50.8cm) High, 36” (91.5cm) Deep, and 54”
(137cm) Wide.
The Sides, Bottom, and Rear wall are constructed stainless steel.
The roast oven has an 8” opening.
Interior
Bake oven
The interior dimensions are 8” (20.3 cm) High, 30” (76.2 cm) Deep, and
38” (96.5 cm).
The interior is designed for baking on the rack or directly on the bottom
surface of the oven.
Roast oven
The interior dimensions are 12” (30.5 cm) High, 30” (76.2 cm) Dee p, and
38” (96.5 cm).
The interior is designed for baking on the rack or directly on the bottom
surface of the oven.
Controls
The oven is provided with both an upper and a bottom-heating element.
The upper element is visible in the top of the oven the lower oven element
is under the bottom deck of the oven.
Both of these oven elements can be regulated with independently
controlled three heat switches. These switches provide to proper ratio of
top and bottom heat.
The oven is also provided with an adjustable thermostat that controls the
overall average temperature of the oven.
6
Page 7
UNPACKING
Receiving the Oven
Upon receipt, check for freight damage, both visible and concealed. Visible damage
should be noted on the freight bill at the time of delivery and signed by the carrier's
agent. Concealed loss or damage means loss or damage which does not become
apparent until the merchandise has been unpacked. If concealed loss or damage is
discovered upon unpacking, make a written request for inspection by the carrier's
agent within 15 days of delivery. All packing material should be kept for inspection.
Do not return damaged merchandise to Lang Manufacturing Company. File your
claim with the carrier.
Location
Prior to un-crating, move the oven as near its intended location as practical. The
crating will help protect the unit from the physical damage normally associated with
moving it through hallways and doorways.
Un-crating
The oven will arrive completely assembled inside a wood frame covered by
cardboard box and strapped to a skid. Remove the cardboard cover, cut the
straps and remove the wood frame.
CAUTION OVEN WEIGHS 395 LBS (408 kilograms). FOR SAFE
HANDLING, INSTALLER SHOULD OBTAIN HELP AS NEEDED,
OR EMPLOY APPROPRIATE MATERIALS HANDLING
EQUIPMENT (SUCH AS A FORKLIFT, DOLLY, OR PALLET
JACK) TO REMOVE THE UNIT FROM THE SKID AND MOVE IT
TO THE PLACE OF INSTALLATION.
CAUTION ANY STAND, COUNTER OR OTHER DEVICE ON WHICH OVEN
WILL BE LOCATED MUST BE DESIGNED TO SUPPORT THE
WEIGHT OF THE OVEN (395 LBS.).
CAUTION SHIPPING STRAPS ARE UNDER TENSION AND CAN SNAP
BACK WHEN CUT.
Remove oven from skid and place in intended location.
INSTALLING THE LEGS
Legs are available for the single, double, and triple deck installations. Single deck
installations require a 27-inch leg. Double deck installations require a 16-inch and
triple deck installations require a 6-inch leg.
To install the 27-inch legs, place some cardboard on the floor and gently tip the oven
onto its back. Fasten two legs to the oven front corners using the four 5/16 inch
bolts provided in the leg kit. Lift the oven onto its front legs and block the back up
using one of the 27-inch legs set upside down in the center rear of the oven body.
Install the last 27-inch leg onto the oven body on the control side rear. Gently lift the
oven rear, remove the leg set to support the oven center and install it on the last rear
corner.
To install the 16-inch legs follow the same directions for the 27-inch legs before
stacking the second deck onto the bottom deck.
To install the 6-inch legs follow the same directions for the 27-inch legs before
stacking the second deck onto the bottom deck.
7
Page 8
INSTALLATION
DANGER THIS APPLIANCE MUST BE GROUNDED AT THE TERMINAL
PROVIDED. FAILURE TO GROUND THE APPLIANCE COULD
RESULT IN ELECTROCUTION AND DEATH.
WARNING INSTALLATION OF THE UNIT MUST BE DONE BY PERSONNEL
QUALIFIED TO WORK WITH ELECTRICITY AND PLUMBING.
IMPROPER INSTALLATION CAN CAUSE INJURY TO PERSONNEL
AND/OR DAMAGE TO EQUIPMENT. UNIT MUST BE INSTALLED IN
ACCORDANCE WITH ALL APPLICABLE CODES.
NOTICE The data plate is located behind the circuit breaker door on oven.
The oven voltage, wattage, serial number, wire size, and clearance
specifications are on the data plate. This information should be
carefully read and understood before proceeding with the
installation.
NOTICE The installation of any components such as a vent hood, grease
extractors, fire extinguisher systems, must conform to their
applicable National, State and locally recognized installation
standards.
ELECTRICAL CONNECTION
Single Deck
Install the legs to the oven.
Electrical service connections can be made through an 11/4 knockout in the
bottom of the oven.
Remove the cover attached to the oven circuit breakers for access.
Power connections can be made at the bottom of the circuit breakers.
Multiple Decks
Perform installation of single deck.
Remove the plug button from the top panel of the lower deck, and install the
insulating bushing in the same hole.
Remove the vent cover stack from the lower deck by removing the screws that
secure the cover.
Place the upper deck on top of the lower deck. Screw heads and vent stack of the
lower deck will line up with the recesses in the bottom of the second deck.
Wire is supplied for making the electrical connections between the circuit breakers
of the upper deck and the incoming supply wires of the bottom deck. Connect 44inch wires to the bottom of the circuit breakers on the upper deck and identify
these as wires 3 and 4.
Route wires 3 and 4 to the bottom deck. Connect these wires to the supply side of
the bottom deck circuit breakers. Refer to PHASING for correct phasing.
To install additional deck repeat same steps above using appropriate wire lengths
and identifying them as wires 5 and 6.
8
Page 9
WARNING
The oven can now be connected to power.
INSTALLATION CONT’D
MAKE SURE THE MAIN POWER SUPPLY TO THE RANGE
IS TURNED OFF AT THE SOURCE PRIOR TO
CONNECTING POWER TO THE RANGE.
CAUTION
Number
of
Decks
Single 6.0 28.8 28.8 0 25.0 25.0 0 12.5 12.5 0 28.8 25.0
Double 12.0 50.0 28.8 28.8 43.3 25.0 25.0 21.7 12.5 12.5 57.7 50.0
Triple 18.0 50.0 50.0 50.0 43.3 43.3 43.3 21.7 21.7 21.7 86.5 75.0
BE SURE THE POWER SUPPLY VOLTAGE MATCHES THE
VOLTAGE SPECIFIED ON THE NAMEPLATE LOCATED
ON THE FRONT OF THE RANGE.
Total
K.W.
Conn
208 Volt 240 Volt 480 Volt 208 V 240 V
L1 L2 L3 L1 L2 L3 L1 L2 L3 L1 L2
Three Phase Single Phase
PHASING
POWER
SUPPLY
SINGLE
PHASE
THREE
PHASE
TERMINAL
BLOCK
L1 1 3 5
L2 2 4 6
L1
L2 2 5
L3 3 6
SINGLE
DECK
1 4
DOUBLE
DECK
TRIPLE
DECK
9
Page 10
INITIAL START UP
Prior to putting any oven into full time operation at normal cooking
temperatures, it must be thoroughly "seasoned" or dried out. Moisture
absorption in the closed spaces, in the insulation and even inside the
heating elements can cause future trouble if not properly treated.
Before the initial use of the oven, they must be thoroughly allowed to dry
out. This is done by setting the top and bottom oven switches to the “low”
position, and setting the thermostat to 350 degrees. Allow the range ovens
to saturate until all vapor and condensation has been eliminated. For best
operating results allow the ovens to thoroughly dry out. Allow 8 to 12 hours
for this process.
If the unit is out of use for three or more days, a one-hour preheat schedule
should be used, especially when exposed to high humidity and/or cool
temperatures.
NOTICE: During the first few hours of operation, you may notice
a small amount of smoke coming off of the oven, and a
faint odor from the smoke. This is normal for a new
oven and will disappear after the first few hours of use.
10
Page 11
OPERATION
Ovens
CAUTION ALWAYS KEEP THE AREA NEAR THE APPLIANCE
FREE FROM COMBUSTIBLE MATERIALS.
CAUTION KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND
DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY, TO
AVOID THE DANGER OF SLIPS OR FALLS.
The ovens must be thoroughly, preheated before satisfactory baking can be
done. The ovens will not bake uniformly if not sufficiently preheated.
To compensate for temperature drop when loading the ovens, set the
thermostat up 50 degrees over the desired temperature. Reset thermostat
after the ovens is loaded.
The ovens may, of course, be preheated with the 3 heat switches set at a
lower position than "High", but the time required will be proportionally
longer. After preheating, set the two 3 heat switches for proper ratio of "top"
and "bottom" heat to suit the product to be baked or roasted.
The "Roasting and Baking" oven is equipped with a removable rack. For
baking pies, bread, or for roasting operations, the rack may be placed
directly on the metal deck and the pans placed on the rack. For baking
cakes or pastries the rack should be located in the lower position provided
by the rack supports at the sides of the range and the pans placed on the
rack in this lower position.
The following temperature, time, switch setting and rack positions are
suggested as a guide in baking various classes of products:
al Class
Gener
of Product
Pies 375-425 35-60 Low Medium Rack on
Rolls 375-400 15-30 Low High Rack Support
Cake 350-400 20-45 Low High Rack Support
Pastries 325-375 8-20 Low High Rack Support
Bread 425-450 25-45 Low Medium Rack on
Roast Beef 300-325 Low High or
Average
Range
Temperature
Time
(Min.)
With Metal Switch
Top Bottom
Settings
Medium
Rack
Position
Deck
Deck
Rack on
Deck
11
Page 12
Cleaning
WARNING KEEP WATER AND SOLUTIONS OUT OF
CONTROLS. NEVER SPRAY OR HOSE
CONTROL CONSOLE, ELECTRICAL
CONNECTIONS, ETC.
CAUTION MOST CLEANERS ARE HARMFUL TO THE SKIN,
EYES, MUCOUS MEMBRANES AND CLOTHING.
PRECAUTIONS SHOULD BE TAKEN TO WEAR
RUBBER GLOVES, GOGGLES OR FACE SHIELD AND
PROTECTIVE CLOTHING. CAREFULLY READ THE
WARNING AND FOLLOW THE DIRECTIONS ON THE
LABEL OF THE CLEANER TO BE USED.
The oven should be thoroughly cleaned at least once a week in addition to
the normal daily cleaning to insure against the accumulation of foreign
material. Keep inside of oven and metal deck clean, particularly around
door opening, door edges and at bottom of door opening so that the door
may close tightly.
NOTICE Any oven cleaner used should be marked: "SAFE ON
ALUMINUM".
Outside of oven and top should be kept clean.
Electric equipment is inherently clean and sanitary, but may become
unsanitary if dirt is allowed to accumulate on it. Take advantage of the
clean, sanitary features of electric equipment, give it the regular attention
that it deserves the same as any other highly perfected machinery, to insure
best results and continued high operating efficiency.
CALIBRATION
Calibration Check
¾ Place thermometer or thermocouple in the center of ov
Set thermostat to 350° and place both 3-heat switches in the “HIG
¾
position.
¾
Allow the oven to Preheat for at least half an hour.
¾ Note cycle on temperatures and cycle off temperatures for 3 cycles
indicator light
¾
After 3 cycles average the temperature. ( Add all six temperatures a
divide by 6)
Calibration Adjustment
¾
A 1/16” flat blade screwdriver with a 2” shaft is requi
adju
stments on the thermo
¾
Maintain the oven temperature at 350°
Without turning the thermostat, remove the knob.
¾
¾ Locate the adjustment screw at the base
sc
rewdriver.
¾ Grasp the shaft and turn the screwdriver. Counter clockwise to increa
and cl
ockwise to decrease (1/8 of a turn will move the temperature 5-7 °
either di
¾ Reinstall the oven knob and recheck the oven temperature.
indicates when oven is calling for heat
stat.
.
of the shaft and insert the
rection).
en cavity.
H”
. (Red
)
nd
red to make
se
in
12
Page 13
TROUBLESHOOTING
Symptoms
What follows is a chart of Symptoms, Possible Causes, and Remedy’s to
aid in diagnosing faults with the oven.
Refer to the Symptoms column to locate the type of failure then to the
Possible Cause for the items to be checked and the Remedy to column for
possible solutions.
SYMPTOM POSSIBLE CAUSE
• No power to Range
Internal breaker tripped
•
Oven will not heat
Product is burning
Product under done
TESTS
NOTICE: Service on this, or any other, Lang appliance must be performed by
qualified personnel only. Consult your authorized service agent
directory or call the factory at 800-264-7827 or visit our website
www.langworld.com For the service agent nearest you.
WARNING: BOTH HIGH AND LOW VOLTAGES ARE PRESENT INSIDE THIS
APPLIANCE WHEN THE UNIT IS PLUGGED/WIRED INTO A LIVE
RECEPTACLE. BEFORE REPLACING ANY PARTS, DISCONNECT
THE UNIT FROM THE ELECTRIC POWER SUPPLY.
If an item on the list is followed by an asterisk (*), the work should be done by a factory
authorized service representative.
• Defective Thermostat
• Defective 3-heat switch
• Defective oven element
• Product is cooked too long
• Failed Thermostat
• Failed 3-heat switch
• Product is not cooking long enough
• Failed thermostat
• Failed 3-heat switch
Possible Cause TEST
Product is cooked too long
Failed thermostat
Failed element
Failed 3-heat switch
Failed or internal breaker
CAUTION: USE OF ANY REPLACEMENT PARTS OTHER THAN THOSE SUPPLIED
BY LANG OR THEIR AUTHORIZED DISTRIBUTORS CAN CAUSE BODILY
INJURY TO THE OPERATOR AND DAMAGE TO THE EQUIPMENT AND
WILL VOID ALL WARRANTIES.
• No test available, operational condition
• Verify calibration
• Remove the wires and check for continuity
across the element*
• Call factory or consult Service manual for
correct checks on each switch*
• Reset breaker
13
Page 14
Model
DO54R & DO54B, 54” Deck Oven
3827, 54” Deck Oven
SK2298 Rev. C 2/27/2013
2
14
13
12
23
22
38
39
40
37
32
31
33
34
35
36
30
29
28
27
26
25
24
42
43
44
45
48
49
50
46
47
15
16
17
18
19
20
21
3
4
8
9
10
11
5
6
7
1
Page 15
PARTS LIST February 26, 2013, Rev. B
Model: DO54B & DO54R 54” Bake & Roast Deck Oven
Item No. Part No Qty Description Application
1 N9-3827-225-1 1 S/S OVEN TOP ALL MODELS
N9-3827-101-10
2
N9-3827-101-11 BODY WRAP BACK B DECK S/S ALL BAKE MODELS
N9-3827-105
3
N9-3827-105-1 FIREWALL - B DECK ALL BAKE MODELS
N9-3827-101-13
4
N9-3827-101-15 BODY SIDE B DECK S/S - RH ALL BAKE MODELS
5 2S-31603-04 1 LAMPS INC 250V 50W ALL MODELS
6 2E-31602-04 1 LAMP SKT SNAP-IN WHT PORCELAIN ALL MODELS
7 N9-3827-231-1 1 LIGHT BOX WELDMENT ALL MODELS
2C-20103-02
8
2C-20202-10 WSHR PLT #10 LOCK EXT ALL MODELS
8 2E-31200-02 1 LUG GROUNDING UL APPROVED ALL MODELS
9 N9-3827-103 1 BOTTOM ALL MODELS
10 2M-60303-26 1 LABEL CE GROUND ALL MODELS
9Y-LK-27
11
9Y-LK-27M MARINE LEG KIT (SET OF 4)
12 2E-30304-W35 2 SWTROT3HT 240/480VAC20AMP ALL MODELS
13 2J-30801-01 1 TIMER MECHANICAL LONG ALL MODELS
2E-31800-01 2 CB 250V50A 1 POLE CRLNGSW
14
2E-31800-04 1 CB 480V 50A 3 POLE
15 N9-3827-240 1 CONTROL PANEL SPOT ALL MODELS
Q9-70701-09
Q9-70701-09-2 KNOB ASSY MAN TIMER, RED
Y9-70701-10
16
Y9-70701-10-2 KNOB ASSY 3HT 208/240, RED
Y9-70701-15
Y9-70701-15-2 KNOB ASSY 550°F, RED
Y9-31601-01-1
17
Y9-31601-02-1 PILOT LT 480V W/TIN CLIP DO54B 480V/480VM; DO54R 380/440/480VM
BODY WRAP BACK R DECK S/S ALL ROAST MODELS
1
FIREWALL - R DECK ALL ROAST MODELS
1
BODY SIDE R DECK S/S - RH ALL ROAST MODELS
1
SCRW SM PLT 10 X .5 PHLSL TP A ALL MODELS
1
LEG KIT (SET OF 4)
1
KNOB ASSY TIMER, BLACK
1
KNOB ASSY 3-HEAT 208-240V, BLACK
2
KNOB ASSY 550°F, BLACK
1
PILOT LT 250V W/TIN CLIP
1
OPTIONAL ACCESSORY
DO54B 208V AND 240V; DO54R 208V, 240V, AND
240VM
DO54B 2/3VM, 440VM, 480V AND 480VM ; DO54R
380/440/480VM
DO54 208V, 2/3VM, AND 240V; DO54R 208V, 240V,
AND 240VM
18 2E-30901-02 2 FUS HLDR FOR 15AMP FUSE ALL MODELS
19 2E-30303-05 1 SWT PLATE ON/OFF ALL MODELS
20 2R-70701-25 1 KNOB DAMPER BLACK PLAIN ALL MODELS
21 2C-20303-01 1 NUT HX SS 1/4-20 ALL MODELS
22 2E-30303-06 1 SWT TOG ON-ON DPDT BLK ALL MODELS
23 2T-30402-07 1 STAT ADJ 550o 48 C/T ALL MODELS
N9-3827-116
24
N9-3827-116-1 SWITCH DOOR - B DECK ALL BAKE MODELS
25 2S-31604-01 1 OVEN LAMP LENS (WATCH ALL MODELS
26 2S-31604-02 1 OVEN LAMP LENS GASKET ALL MODELS
27 2C-20101-10 2 SCRW THD MS 1/4-20X2 1/4 ALL MODELS
1
IMPORTANT: WHEN ORDERING, SPECIFY VOLTAGE OR TYPE GAS DESIRED PAGE
INCLUDE MODEL AND SERIAL NUMBER OF
Some items are included for illustrative purposes only and in certain instances may not be available.
2
SWITCH DOOR - R DECK ALL ROAST MODELS
1
Page 16
PARTS LIST February 26, 2013, Rev. B
Model: DO54B & DO54R 54” Bake & Roast Deck Oven
Item No. Part No Description Application
28 N9-3827-201 2 DOOR SPREADER BAR ALL MODELS
29 2Q-71301-01 1 WINDOW, 7X21 OVEN DOOR ALL MODELS WITH WINDOW
N9-3827-213
N9-3827-213-1 DOOR OUTSIDE ‘B’ DECK ALL BAKE MODELS
30
N9-3827-213-2 DOOR OUTSIDE “R” DECK ROAST, SOLID DOOR
N9-3827-213-3 DOOR OUTSIDE ‘B’ DECK DO54BSD-480M
31 P9-50312-79 1 RANGE HANDLE ALL MODELS EXCEPT MARINE
32 2C-20204-02 2 WASHER SS 1/4 SPLIT LOCK ALL MODELS EXCEPT MARINE
33 2C-20301-29 2 NUT HEX ACORN 1/4-20 S/S ALL MODELS EXCEPT MARINE
2R-50800-91
34
N9-3827-771 3827-B MARINE HANDEL & HRDW ALL MARINE MODELS
35 2C-20102-04 2 SCRW PHD ST 8-32X.5 PLTD ALL MODELS EXCEPT MARINE
36 K9-60301-43-1 1 DIE CAST LOG + TINNERMAN ALL MODELS
37 2P-51001-01 1 SPRING OVN LH DOOR ALL MODELS
38 N9-LA36-146 2 DOOR PIPE LA36 ALL MODELS
39 N9-LA36-145 2 DOOR RODS LA36 ALL MODELS
40 2A-50800-07 2 TENSION DISC STD OVEN ALL MODELS
41 2P-51001-02 1 SPRING OVN RH DOOR ALL MODELS
N9-3827-204
42
N9-3827-204-1 DOOR INSIDE PANEL - B ALL BAKE MODELS
43 N9-3827-222 1 METAL DECK ALL MODELS
2N-11070-09
DOOR OUTSIDE ‘R’ DECK ALL ROAST MODELS w/WINDOW
1
DOOR HANDLE ALL MODELS EXCEPT MARINE
1
DOOR INSIDE PANEL - R ALL ROAST MODELS
1
ELMNT 3827OVEN 208V I/S 1340W DO54B 208V; DO54R 208V & VM
2N-11070-15 ELE 3827OVN 240V IS 1340W DO54B 2/3VM AND 240V; DO54R 240V AND 240VM
44
2N-11070-19 ELMNT 3827OVEN 480V I/S 1340W DO54B 480V/480VM; DO54R 440/480V/VM
2N-11070-21 ELE 3827OVN 380V IS 1340W DO54R 380V
2N-11070-10
2N-11070-16 ELE 3827OVN 240V OS 1635W DO54B 2/3VM AND 240V; DO54R 240V AND 240VM
45
2N-11070-20 ELMNT 3827OVEN 480V O/S 1635W DO54B 480V/480VM; DO54R 440/480V/VM
2N-11070-22 ELE 3827OVN 380V OS 1635W DO54R 380V
N9-3827-101-12
46
N9-3827-101-14 BODY SIDE - B DECK S/S- ALL BAKE MODELS
2B-50200-11
47
2B-50200-12 RACK 3827B DECK ALL BAKE MODELS
48 N9-3827-721-1 1 VENT COVER WELD ALL MODELS
49 2C-20103-02 AR SCRW SM PLT 10 X .5 PHLSL ALL MODELS
50 N9-3827-W722 1 DAMPER & ROD WELDMENT ALL MODELS
NI 2H-3827-147 1 INS R DECK DOOR W/WINDOW DO54R
NI 2H-3827-150 1 INS B DECK DOOR W/WINDOW DO54B
NI N9-3827-711 1 DOOR ASSY R DECK W/WINDOW DO54R
NI N9-3827-711-01 1 DOOR ASSY R DECK W/WINDOW DO54R MARINE
NI N9-3827-711-1 1 DOOR ASSY B DECK W/WINDOW DO54B
2
IMPORTANT: WHEN ORDERING, SPECIFY VOLTAGE OR TYPE GAS DESIRED PAGE
2
INCLUDE MODEL AND SERIAL NUMBER OF
Some items are included for illustrative purposes only and in certain instances may not be available.
NI N9-3827-711-1-0 1 DOOR ASSY B DECK W/WINDOW DO54B MARINE
2
ELMNT 3827OVEN 208V O/S 1635W DO54B 208V; DO54R 208V & VM
2
BODY SIDE R DECK S/S - LH ALL ROAST MODELS
1
RACK 3827R DECK ALL ROAST MODELS
1
Page 17
Page 18
L3-L1
L1-L2 L2-L3
0.0
0.0
6.0
6.0
0.0
6.0
6.0
6.0
6.0
L3
L2L1
12.5
12.5 0.0
12.5
12.5
21.6
21.6
21.6
21.6
6.0
12.0
18.0
DRAWING NUMBER REV
61110-02 D
OF
SHEET
CREATED BY STUART R. CARTIER
REVISION BLOCK
ADDED CIRCUIT BREAKERS & WIRES
TO MATCH PRODUCTION
ECN NO.REV DESCRIPTION DR: DATEMFG ENG
D 10834 7/5/11DJS
23827
13827
LANG MODEL
K.W. PER PHASE
DO542
DO541
STAR MODEL
D
33827
DO543
23827
33827
13827
LANG MODEL
AMPS PER LINE
DO542
DO543
DO541
STAR MODEL
BLOCK
TERMINAL
LANG MODEL
TOTAL K.W.
STAR MODEL
13827
DO541
240
23827
33827
DO542
DO543
X2 X3 X4
X1
H1
480
H2
XFMR
USE ON SERIAL NO. D65300 AND ON
TITLE:
LANG MANUFACTURING
7-25-96
PART NUMBERQTY ITEM DESCRIPTION / MATERIAL
DATE:
DR: DJS
L3
L2
L1
WD DO54 (3827) 480VAC
DATE:
TOLERANCES
FD 7-25-96
CK:
.X ± .05
± 1/64
FRACTIONS DECIMALS
NEXT HIGHER ASSY.
.XX ± .03
.XXX ± .015
± .5°
ANGLES
UNLESS OTHERWISE SPECIFIED
N/A
DIMENSIONS ARE IN INCHES
SCALE:
CIRCUIT BREAKERS
IDENTICAL TO 1st OVEN
3rd OVEN WIRING
CIRCUIT BREAKERS
IDENTICAL TO 1st OVEN
2nd OVEN WIRING
FUSES
TOGGLE SWITCH
LAMP
TIMER
CIRCUIT BREAKERS
D
NUT
WIRE
C
L2
2
L1
1
12
6
6
6
BUZZER
OPTIONAL CIRCUIT
8
LAMP
PILOT
8
10 (11)
2
4
C
L2
2
L1
1
55
12
6
3 HEAT
SWITCH
HEATING ELEMENTS
THERMOSTAT
1st OVEN WIRING
Page 19
Page 20
STAR INTERNATIONAL HOLDINGS INC. COMPANY
Star - Holman - Lang - Wells - Toastmaster
265 Hobson St, Smithville, TN 37166 U.S.A.
(800) 264-7827
www.star-mfg.com
Loading...